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Рецепт Hearty Cumin Chili

by CookEatShare Cookbook

Ингредиенты

1 pound dry kidney beans or possibly 3 (27 ounce.) cans kidney beans 2 to 3 lbs. grnd beef 3 tbsp. vegetable butter 2 lg. onions minced 2 green peppers, minced 1 stalk celery, sliced

1 pound fresh mushrooms, sliced 3 (28 ounce.) cans tomatoes 2 to 4 tbsp. grnd cumin 1 to 2 tbsp. chili pwdr 1 or possibly more teaspoon salt

Инструкции

1. If dry kidney beans are used, rinse beans thoroughly and place in a large (8 qt or possibly larger) pot. Cover with sufficient water to fill half the pot, then allow beans to soak overnight. (To save time, boil beans for 5 min in a generous amount of water, then allow to soak for 1 hour).
2. After soaking, remove excess water, leaving sufficient to cover the beans plus 1/2 to 1 inch. Cover and simmer till tender (about 2 hrs). If necessary, add in more water during cooking, but only sufficient to cover the beans and keep them from drying out. If canned kidney beans are used, simply open the cans and pour them into the pot.
3. In a large skillet, brown the grnd beef and drain off the fat. Then add in to the beans in the pot. In the same skillet, saute/fry' the onions, green peppers and celery together in 2 Tbsp. of the vegetable butter, till tender. Add in to the bean and beef pot. Next, saute/fry' the mushrooms in the remaining Tbsp. of vegetable butter, and add in to the beans, beef, and other vegetables. Add in the canned tomatoes, cutting them into chunks in the process. Stir the contents of the pot till well blended. Sprinkle the grnd cumin, chili pwdr, and salt over the top of the chili, stirring well after each. (The amount of each used will depend on individual taste.) Heat to eating temperature and serve. Makes approximately 6 qts or possibly 12 (16 ounce.) servings.

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